250g Bramley apples, peeled, cored and roughly chopped
35g light brown sugar
2/3 tsp cinnamon
15g butter, cubed
15g dark brown sugar
45g caster sugar
For the ice cream, pour the milk and cream into a heavy based saucepan. Scrape the seeds from the vanilla pod and add to the saucepan, along with the pod, and heat gently. Meanwhile, whisk the sugar and egg yolks together in a separate bowl. When the cream has reached boiling point, slowly pour into the sugar and eggs, whisking continuously.
Return the mixture to the saucepan and heat gently until the ice cream mixture thickens and coats the back of a spoon. Remove from the heat and pour mixture into a bowl, cover with cling film and leave to cool. Once cool, chill for a minimum of 2 hours, preferably overnight.
For the apple purée, place the apples in a saucepan with the water, sugar and cinnamon. Stir well, cover with a lid and cook gently for around 10 minutes until the apples are soft.
Once apples are soft place in a food processor and blitz to a smooth purée. Leave to cool.
Preheat the oven to 190ºC.
For the crumble, place the flour and butter into a bowl and rub with your fingers until the mixture resembles rough breadcrumbs. Stir through the sugar.
Scatter the mixture over a baking tray and bake in the oven for around 10 minutes, until nicely toasted. Leave to cool.
For the praline, place the hazelnuts and sugar into a small saucepan and heat gently, stirring until the sugar melts. Continue to cook the sugar until it turns a rich golden brown colour, then pour onto a sheet of baking paper, or oiled baking sheet. Leave to cool, once cooled, smash the praline into small pieces.
Remove the ice cream mixture from the fridge, pour into the ice cream machine and set the timer for 45 minutes. Around five minutes before the ice cream is ready, open the lid and pour in the apple purée, followed by the crumble pieces and praline.
Serve immediately or decant into an airtight container and freeze until required.